Raspberry Yogurt Cake
Apr 25, 2023 1:40:06 GMT -5
Post by maybetoday on Apr 25, 2023 1:40:06 GMT -5
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500 g frozen raspberries (17.6 oz).
70 g cornstarch (1/2 cup).
Remember that 1 cup = 240 ml.
150 g sugar (2/3 cup).
150 ml water (2/3 cup).
Cook over medium-high heat, stirring constantly, until thickened.
3 eggs.
Separate the egg yolk from the egg white.
3 egg yolks.
A pinch of salt.
60 g powdered sugar (1/2 cup).
80 g butter (2.8 ounces).
1 teaspoon vanilla extract.
210 g flour (1.5 cups).
1 teaspoon baking powder.
Separate 1/4 of the dough and place in the freezer for 20 minutes.
27 x 18 (10 x 7 inch) mold.
500 g Greek yogurt (17.6 oz).
1 teaspoon vanilla extract.
3 tablespoons cornstarch.
Mix well.
3 egg whites.
1 pinch of salt.
120 g sugar (1/2 cup).
Mix carefully with the yoghurt.
Place in a preheated oven at 180°C (356°F) for 40 minutes.
Powdered sugar.
500 g frozen raspberries (17.6 oz).
70 g cornstarch (1/2 cup).
Remember that 1 cup = 240 ml.
150 g sugar (2/3 cup).
150 ml water (2/3 cup).
Cook over medium-high heat, stirring constantly, until thickened.
3 eggs.
Separate the egg yolk from the egg white.
3 egg yolks.
A pinch of salt.
60 g powdered sugar (1/2 cup).
80 g butter (2.8 ounces).
1 teaspoon vanilla extract.
210 g flour (1.5 cups).
1 teaspoon baking powder.
Separate 1/4 of the dough and place in the freezer for 20 minutes.
27 x 18 (10 x 7 inch) mold.
500 g Greek yogurt (17.6 oz).
1 teaspoon vanilla extract.
3 tablespoons cornstarch.
Mix well.
3 egg whites.
1 pinch of salt.
120 g sugar (1/2 cup).
Mix carefully with the yoghurt.
Place in a preheated oven at 180°C (356°F) for 40 minutes.
Powdered sugar.